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a row of four tacos topped with cheese, lime and cilantro

Mexican Street Tacos


  • Flank steak
  • 1 large onion diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1 jalapeño pepper – quarter (with seeds if you like it extra hot)
  • The juice and zest of one lime
  • 1 block of cotija cheese (Mexican crumbling cheese)
  • 1 package small corn tortillas
  • Handful of cilantro (rough diced)


  1. Mix onion, jalapeno pepper, dry spices, lime juice and zest.
  2. Rub mixture over both sides of the steak, place it in a zip-top bag and refrigerate for 4-6 hours (you can even let it sit over night).
  3. Grill steak on medium-high heat (you can do this on your stove top too) until the outside starts to caramelize.
  4. Remove from heat, cover with foil and let it rest for 15 minutes.
  5. While the steak is resting crumble cotija cheese, slice another lime and even some onion (I don’t like raw onion but lots of folks do) and dice the cilantro.
  6. Warm corn tortillas on the stove top (I use a skillet and heat 2-3 at a time).
  7. Slice the steak away from the grain into thin strips
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes